Caesar Salad Recipe

Prepare lettuce

Remove outer leaves of the romaine if wilted. Trim the base, separate leaves, rinse thoroughly under cold water, and spin dry in a salad spinner or pat dry with clean towels. Tear or chop leaves into bite-sized pieces and transfer to a large salad bowl.

Shave cheese

Reserve 2 tablespoons of finely grated Parmesan for garnish. Using a vegetable peeler or fine grater, shave or grate the remaining Parmesan to yield about 1 cup and add most of it to the bowl, reserving some for tossing and garnish.

Add anchovies

Chop the anchovy fillets finely and add them to the salad bowl (some can be reserved for the dressing if you prefer a stronger anchovy flavor).

Add croutons

Add 2 cups of croutons to the bowl. If making homemade croutons, follow the optional crouton step before proceeding.

Prep garlic and anchovy

Mince or finely grate the 2 garlic cloves. If you reserved anchovy fillets for the dressing, mash them together with the garlic on a cutting board using the flat of a knife to create a paste.

Whisk dressing

In a medium bowl, combine the mayonnaise (3 tbs), Greek yogurt (2 tbs), lemon juice (2 tbs), Dijon mustard (1 tsp), Worcestershire sauce (1 tsp), the garlic–anchovy paste, salt (1 tsp), and freshly ground black pepper (1 tsp). Whisk until smooth. While whisking, drizzle in the 2 tbs olive oil to emulsify and thicken the dressing. Taste and adjust seasoning: add up to 1 tbs more lemon juice for brightness or a pinch more salt as needed.

Make croutons

Preheat oven to 375°F (190°C). Cut 4 slices of day-old bread into 1-inch cubes. Toss bread cubes with 1 tbs olive oil and 1/4 tsp salt on a baking sheet. Spread in a single layer and bake 10–12 minutes, tossing halfway, until golden and crisp. Cool slightly before adding to the salad.

Dress the salad

Add 3–4 tbs of the prepared dressing to the lettuce, anchovies, Parmesan, and croutons in the large bowl. Toss gently but thoroughly with salad tongs until leaves are evenly coated. Add more dressing a tablespoon at a time if you prefer a creamier salad.

Finish and garnish

Taste and adjust with additional salt or pepper. Sprinkle the reserved grated Parmesan and shaved Parmesan over the top. Serve immediately with lemon wedges on the side for optional squeezing.